Welcome to the hop! I love the way this cute little project turned out. I hope you like it too.
MAD ABOUT YOU CUPCAKE TOPPER VALENTINE!
I cut 2, 2.75 inch scalloped circles out of craft cardstock from the Preserves Cricut cartridge and glued them together, inserting a toothpick inside. I cut a 2 inch heart out of DCWV Sweet Stack. I inked the edges of the scalloped circle with Stampin Up Rose Red, and inked the heart with Chestnut Roan. I also stickled the scallop. The Mad about you is from the Close to my Heart stamp set MAD ABOUT YOU. And the To: and From: are also CTMH. I popped the hear up on foam dots, added a couple small gems, and a bow made from Trendy Twine Strawberry Cupcake. I love when my ideas turn out so cute! Now on to the recipe. What better than DARK CHOCOLATE CUPCAKES and BUTTER CREAM FROSTING to go with this Valentine:
- 2 cups boiling water
- 1 cup unsweetened cocoa powder
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 2 1/4 cups white sugar
- 4 eggs
- 1 1/2 teaspoons vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Grease cupcakes pans or use paper liners. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
- In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the prepared pans.
- Bake in preheated oven for 15 min. Check and add additional time if needed. Timing depends on oven. Allow to cool.
- 1/2 cup solid vegetable shortening
- 1/2 cup (1 stick) butter or margarine softened
- Easy-Add clear vanilla extractAdd to shopping list clear vanilla extract
- 4 cups sifted confectioners' sugar (approximately 1 lb.)
- 2 tablespoons milk
Makes:About 3 cups of icing.
Step 1In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
Step 2For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
Step 3For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
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Janet : http://janetscreativeworld.blogspot.com
Nicolette : www.beyondscrapin.blogspot.com
Jearise : http://lorbysworld.blogspot.com
Jamie : http://myamusinglife.blogspot.com
Kerri : http://www.crafttimeandcupcakes.com/ <------------- you are here
Kristy - http://scraptasticalkreations.blogspot.com